To make the dry rub, mix together all the spices with 2 tsp salt and several grinds of black pepper. Arrange the pork in a roasting tin and coat all over with the rub. Leave, uncovered, in the fridge for at least 6 hrs or preferably overnight.

Remove the pork from the fridge 1 hr before you want to cook. Heat the oven to 240C/220C fan/gas 9. Make sure the pork is skin-side up and drizzle over the oil, rubbing it into the skin well. Roast for 25-30 mins, or until the skin starts to blister and bubble.

Remove the pork from the tin to a plate, and tip in the bashed garlic, oregano, onions, wine, purée, stock and tomatoes. Stir well, then return the pork, skin-side up, to the tin. Reduce the oven temperature to 180C/160C fan/gas 4. Roast for another 1 hr 30 mins-2 hrs, or until the meat under the skin is very tender when pressed.

Remove the pork from the tin and transfer to a baking tray. Turn the oven back up to 220C/200C fan/gas 7 and continue to roast the pork for 20-25 mins until the skin is very crisp, puffed and golden – it should feel brittle when tapped with a knife. If needed, cook for 5-10 mins more to achieve this. Remove the pork from the oven and rest for 20 mins in the tin, loosely covering with foil.

Remove the garlic from the roasting tin and squeeze the flesh out from the skins into a bowl. Mix in the parsley and yogurt, and season well to taste. Set the roasting tin over a medium heat on the hob, or transfer to a saucepan. Bring to a bubble and simmer for 1-2 mins to reduce and thicken, using the back of a wooden spoon to break up the tomatoes. Add the vinegar and season to taste.

To serve, remove the crackling in large pieces, then break into smaller chunks. Shred the meat and serve alongside the roasting tin juices and the garlic yogurt.